Season the meat with 1½ teaspoon salt, pepper, garlic, onions, green pepper, and oregano. In a shallow pan heat a tablespoon of oil. Add the ground beef and brown. Add water and tomato sauce. Simmer over medium heat until all the liquid has evaporated.
Season with salt to taste and add basil. Remove from the heat and set aside.
Preheat oven at 200 °C [400 °F].
Cover the bottom of a medium-size square (or rectangular) baking pan with the oil. Place inside a layer consisting of half the eggplants on the baking pan and cover with the filling. Cover with the remaining eggplants.
Cover baking pan with aluminum foil and bake for 25 minutes.
Uncover, sprinkle with the cheese and return to oven until the cheese has turned golden brown. Cool for a couple of minutes before serving. Best served with salad.